A soft graham cracker cookie crust topped with toasted marshmallows and milk chocolate chips. All the flavors of s'mores in delicious, portable bars!
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
- 1 1/2 cups all purpose flour
- 1 cup graham cracker crumbs
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter softened
- 1 1/4 cups brown sugar packed
- 2 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 2 -3 cups mini marshmallows
- 1 cup milk chocolate chips (or chopped milk chocolate bars)
- additional graham cracker pieces for garnish
Preheat oven to 350°F. Line a 9x13 pan with foil (for easy removal) and grease the foil. Set aside.
In a large bowl, combine flour, graham cracker crumbs, baking powder and salt. Set aside.
Using a hand mixer or stand mixer, beat butter and brown sugar until smooth and creamy, scraping the sides of the bowl as needed. Add eggs and vanilla and beat to combine. Add the dry ingredients and beat until combined.
Dump the dough into the prepared pan and flatten it out into one smooth layer. The dough will be sticky. I recommend moistening your fingertips with water to easily flatten it out.
Bake for 25 minutes. Remove from the oven and top with marshmallows and chocolate chips. Bake an additional 5-10 minutes until the marshmallows are light golden brown. Sprinkle the top with crushed graham crackers (if desired), then set on a wire rack to cool completely (for easier cutting).
I like to store these bars in the fridge and bring to room temp right before serving.
Leftovers can be frozen.
Calories: 276kcal | Carbohydrates: 34g | Protein: 2g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 61mg | Sodium: 99mg | Potassium: 93mg | Sugar: 20g | Vitamin A: 445IU | Calcium: 43mg | Iron: 1.2mg